Wednesday, October 31, 2012

Flourless Chocolate Cake

This is a super-rich, elegant, death-by-chocolate style cake. When baked in an 8 inch pan it comes out very thin, under 1/2 inch thick, but it's so rich you won't miss the height. Top it with very lightly sweetened, fresh whipped cream and raspberries to temper the richness. Yum!
Flourless Chocolate Cake
4 ounces bittersweet chocolate 
1 stick salted butter
3/4 cup sugar
3 large eggs
1 teaspoon vanilla
1 tablespoon instant espresso powder optional
1/2 cup unsweetened cocoa powder plus additional for dusting
1 tablespoon confectioners sugar for dusting
*Vanilla ice cream or whipped cream for serving

Preheat oven to 375°F.

Line an 8-inch round baking pan with foil and butter well. Chop the chocolate coarsely. In a double boiler (or metal bowl set over a saucepan of simmering water) melt the chocolate with the butter stirring occasionally until smooth. Remove from heat and whisk in the sugar. Allow the mixture to cool to room temperature  Whisk the eggs in a separate bowl then add them to the cooled chocolate while stirring vigorously so they won't cook. Sift the cocoa powder over the batter and stir until combined. 

Pour the batter into your prepared pan and bake in middle of the oven for 15-20 minutes until top has formed a thin crust and the center is just set. Cool the cake in it's pan on a rack for 10 minutes and then invert onto your serving plate. Dust the cake with additional cocoa powder and/or powdered sugar. Serve at any temperature with ice cream or whipped cream!